Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles
This study aimed to evaluate how adding whey protein and transglutaminase impacts the quality of fried instant noodles. This research focused on analyzing various quality characteristics of the noodles based on the type and quantity of additives used. In the study, the following samples were produce...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-10-01
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| Col·lecció: | Applied Sciences |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3417/14/20/9362 |
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